Small Spicy Muffins

Ingredients

• 1 Shallot
• 1 tbsp Olive Oil
• 100 g bresaola (sliced)
• 150 g quark
• 60 ml milk
• 1 egg
• Salt
• Pepper (freshly ground)
• 3 tbsp grated parmesan
• 200 g Flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 2 tbsp rosemary

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel the shallot and sauté it in hot oil in a pan until translucent, then set aside. Dice the bresaola into small cubes. In a bowl whisk together the quark, milk, egg, salt, pepper, and cheese. In another bowl mix the flour, baking powder, and baking soda; combine with the quark mixture, bresaola, shallot cubes, and rosemary until the dry ingredients are moistened.

3. 3.

   Place paper muffin liners in the depressions of a muffin tin, fill with batter, and bake in the preheated oven for about 15 minutes until golden brown. Let the muffins cool slightly in the pan before removing them from the cups and allowing them to cool completely.